Chicken Satay with Chili Soy Sauce
Ingredients
- Chicken satay
- 350 gram boneless skinless chicken breast/thigh, cut into 1 inch cubes
- 6 shallots (Indonesian: bawang merah)
- 2 cloves garlic (Indonesian: bawang putih)
- 20 gram coriander seeds (Indonesian: biji ketumbar)
- 1/2 teaspoon palm sugar (Indonesian: gula Jawa), shaved
- 1/2 teaspoon salt
- 1/2 teaspoon tamarind pulp (Indonesian: asam Jawa), soaked in 1/4 cup warm water, remove pits and membranes after soaking
- 2 tablespoon oil
- Chili soy sauce
- 3 shallots (Indonesian: bawang merah), thinly sliced
- 2 Thai chili (Indonesian: cabe rawit), seeded and thinly sliced
- juice of 1 lime (Indonesian: jeruk nipis)
- 4 tablespoon sweet soy sauce (Indonesian: kecap manis)
Instructions
- Chicken satay
- Grind together shallots, garlic, and coriander seeds into a paste. Combine this with palm sugar, salt, and tamarind juice and mix well.
- In a bowl, marinate the chicken cubes with the marinating spice. Set aside in a fridge for 30 minutes to 2 hours.
- Skewer 4 chicken cubes to a bamboo skewer. Repeat until all chicken cubes are skewered.
- Heat 2 tablespoon of oil in a frying pan. Pan fry satay each side for 3 to 4 minutes until cooked and golden brown (a bit of charring is lovely). Cook in batches if your frying pan cannot accommodate all satay at once.
- Served immediately with the chili soy sauce.
- Chili soy sauce
- Mix all ingredients in a bowl and set aside.
Another great recipe by https://dailycookingquest.com.